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Mustard-Dill Salmon Steaks

Mustard-Dill Salmon Steak

Mustard-Dill Salmon Steak


Makes 4 servings


1 can (10-3/4 ounces) reduced-fat cream of celery soup
1/2 cup fat-free (skim) milk
1/4 cup finely chopped onion
2 teaspoons Dijon mustard
1 clove garlic, minced
3/4 teaspoon dried dill weed
1 cup seedless red grapes, halved, divided
4 (6- to 8-ounce) boneless salmon steaks or fillets, 3/4 inch thick*
2 tablespoons chopped fresh parsley

*Halibut, swordfish or tuna can be substituted for salmon.


  1. Combine soup, milk, onion, mustard garlic and dill in small bowl; mix well. Spread half of soup mixture and half of grapes in 13X9-inch baking dish. Place fish over soup mixture. Pour remaining soup mixture over fish and sprinkle with remaining grapes.
  2. Bake at 350°F 20 to 25 minutes or until fish begins to flake when tested with fork. Sprinkle with parsley.

Nutritional Information

Serving Size: 1/4 of total recipe
Protein 35 g
Fiber 1 g
Carbohydrate 14 g
Cholesterol 89 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 26 %
Calories 275
Sodium 713 mg

Dietary Exchange

Meat 4
Starch 1

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